Kinda Like Ww Shepherd's Pie

• 475 g yukon gold potatoes, peeled and cut into 2-inch pieces (es)
• 14 cup nonfat sour cream
• 12 tablespoon reduced-calorie margarine
• 18 teaspoon table salt
• 1 tablespoon dried onion flakes
• 60 g frozen peas
• 2 medium celery ribs, diced
• 2 ounces sugar snap peas, cut in 1/2
• 1 lb 96% lean ground beef
• 3 tablespoons all-purpose flour
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 12 teaspoon table salt
• 14 teaspoon black pepper
• 2 14 cups fat free chicken broth

1. Preheat oven to 400 degrees F.
2. Boil water in a large saucepan.
3. Add the potatoes and reduce heat to medium.
4. Simmer for about 10 minutes, or until the potatoes are tender enough to mash.
5. Drain the potatoes and transfer to a large bowl.
6. Add the sour cream and margarine, mashing into the potatoes until the potatoes are smooth.
7. Add seasoning if you'd like.
8. Meanwhile, brown ground beef in a large skillet over medium-high heat.
9. Drain and rinse if you'd like.
10. Put back in skillet and add onion, peas, sugar snap peas and celery; cook until soft, about 3 minutes.
11. Add flour, rosemary, thyme, salt and pepper; stir to coat.
12. Add broth and bring to a simmer; simmer until mixture thickens, about 3 minutes.
13. Transfer the beef mixture to a 9-inch, deep-dish pie plate.
14. Spread mashed potatoes over top and using the back of a spoon.
15. Bake for about 30 minutes, or until the potatoes are golden.
16. Optional: if you're not on a strict diet, add some shredded cheddar on top of the beef mixture before the potatoes.
17. Or, to save calories and fat, but still have a tasty and pretty dish, sprinkle some ground paprika on top of the potatoes.

gold potatoes, nonfat sour cream, margarine, salt, onion flakes, frozen peas, celery, sugar snap peas, ground beef, allpurpose, rosemary, thyme, salt, black pepper, chicken broth

Taken from www.food.com/recipe/kinda-like-ww-shepherds-pie-289649 (may not work)